Recipes of the Roani

This i a small collection of cullinary recipes and herbal remedies involving the Roani's favorite edible plant, the Serodechian potato.

Purpose

This document summarizes the Roani traditions with regards to a plant which they regarded as medicinal and nutritious.

Document Structure

Clauses

This document is categorized into culinary recipes and incense or cigarette recommendations. The culinary section is further decided into salads soups and finger-foods.

Caveats

All recipes require the potato to be cooked through, either roasted over the fire or boiled.

References

Sources include members of at least three different tribes.

Publication Status

This document is very popular among Roani traditionalists and cultural scholars. Some have used these recipes as cultural appropriation and culinary experimentation as well.

Historical Details

Background

The Roani are a species native to Serodechia who negotiated a broad range for themselves when Corthalia attempted to colonize the area. Over time, Corthalia continued to shrink the range, but the Roani were able to preserve their culture by translating their oral tradition into scripted works that colonists could use and store in their libraries for research.

History

Many Roani tribes used this plant as food and an herbal remedy for millenia. Recipes and recommended uses were passed down through oral tradition.

Public Reaction

The Roani were displeased with the liberties the authors and editors took with their cultural recipes, but acknowledged it as a diplomatic nod in their direction. The public loved the instructional manuals revolving around ne species native to Serodechia.

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Recipes of the Roani

Preparation and cooking

To prepare the potato itself, scrape the soil off the surface. Roast or boil until the skin is flexible and soft. Cut the skin away from the starch. Mash it into powder to thicken a broth. Chop it up and throw the pieces into cold water for salads. Cut thin slices and sprinkle seasoning on both sides. Place on a hot stone or metal surface and let it sit for five minutes. Then place meat or vegetables inside and roll it up.

Broth

Smash into a fine powder, then mix into stock until the consistency is viscous but smooth and without lumps. Add finely chopped seasoning vegetables. Roast or boil large vegetables and meat. Chop into bite-sized pieces. Broth must fully cover other ingredients. Boil and stir until the consistency is creamy and evenly mixed.

Salads. Shredded greens, finely chopped spices, onions and garlic. Add nuts, any fruit juice and vegetable oil. Stir until the greens are lightly coated in dressing.

Using leaves and shoots as incence or for pipes

Discard any dark or brown pieces. These are highly toxic. Boil the remaining shoots and leaves until soft. Leave them out to dry until crisp. Grind the shoots into a powder. Roll the leaves tightly together for a smoke. One may also collect the powder, add water and roll it into a stick for portable incense. When adding to fire, add when the coals are hot but no loud popping noises come from the fuel. Burning the shoots releases an aroma which lowers inhibitions and increases appetite.

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Type

Manual, Culinary

Medium

Organic

Authoring Date

-1573GCR

Location

Silvestri